Portobello Mushroom Bake

[Guest guest]

This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard and tastes – dare I say it? – a lot like meat. Bragg is similar to soy sauce and is sold in health food stores.

1/2 cup almonds

1/4 cup olive oil

1/4 cup Bragg or tamari sauce

1/2 cup water

2 tbsp balsamic vinegar

3 garlic cloves, roughly chopped

1 tsp each: dried rosemary and oregano

6 large Portobello mushrooms, stems removed

1 medium onion, sliced

 

In blender or food processor, grind almonds until powdered. Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.

Place mushrooms upside down in baking dish, tightly in one layer. Bake in 350F oven 30 to 35 minutes or until mushrooms are tender.

To serve, slice thickly on diagonal. Spread onion and sauce on top.

Makes about 4 side dish servings.

 

 

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